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From Johnny's Kitchen

Corn and Cheese Casserole

(** This was a favorite dish at the End-of-Camp picnic in 2006!)

1 small onion chopped

1 small bell pepper chopped

2 eggs beaten

1 can creamed corn

1 can whole kernel corn (with juice)

2 sticks unsalted butter

1 cup chopped cilantro

1/2 tsp. salt

1 6-oz package cornbread mix

1 4-oz can chopped green chiles

1 4-oz package crumbled goat cheese

1 tsp. ground cumin

2 cups grated Mexican cheese

Melt butter and saute the onions and pepper until tender. Mix together the eggs, corn (with juice), creamed corn, salt, cornbread mix, cilantro, green chiles, cumin and goat cheese. Add the onions and pepper mix. Place mixture in a greased 9x13 pan. Sprinkle the two cups of grated cheese on top and bake uncovered in a 375 degree oven for 30 minutes.

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